Stewed tofu with mushroom and mixed sauce

Overview

When I went to the supermarket, I bought a box of white jade northern tofu, and I was thinking about how to get rid of it. Should I make home-style tofu or hot-pot tofu? I also have Northeastern wild mushrooms at home. Let’s try stewed tofu with mushroom sauce. It should taste good.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• edible oil
• garlic
• liubiju dried yellow sauce
• mushrooms
• northern tofu
• onions
• pickled mustard
• tenderloin
• ginger
• salt

Ingredients

Steps

1. 1 Cut the northern tofu into cubes, boil the Liubiju dried yellow sauce with water, soak the wild mushrooms in advance and mince them, mince the tenderloin, pickled mustard, chopped green onion, garlic and ginger;

   

2. 2 Take a pot, boil water and add salt;

   

3. 3 After the water boils, add tofu and blanch it, which can remove the beany smell and slightly set the shape;

   

4. 4 After the tofu is cooked, you can remove it and cool it to reduce the water;

   

5. 5 Heat up the oil pan, heat the pan and cool the oil;

   

6. 6 After the oil is slightly hot, add the minced meat and shiitake mushrooms to the pot and stir-fry;

   

7. 7 After the meat changes color, push the meat and mushrooms to one side, then add the onion, ginger, garlic and mustard mustard into the pot and stir-fry;

   

8. 8 After all the aromas are released, add the dried yellow sauce. If the amount is not enough, you can add some more water;

   

9. 9 Put the blanched tofu cubes into the pot, cover the pot and stew the tofu;

   

10. 10 After the soup has dried up, you can add a small amount of salt and serve.